HERBS and SPICES
undoubtedly the most used spice in Greece is the oregano, which refines casseroles, minced meat or even cakes, for example.
Also black pepper, chili powder, paprika, basil, parsley, or mint for soups, stand alone for a great taste experience. They unfold their versatility and are indispensable for tasty salads, fish and meat dishes - but only as a spice mixture! Of course - to feta cheese, or even a creamy tzatziki, they give an native and typical Greek note.
The Greek (sea) salt is also of particular importance: Its intense aroma is fundamentally different from the conventional salted foods. Due to its - usually coarse - consistency, it requires only a very small amount of seasoning.
The Greek regions around Kavala and Patras are strongholds in the salt production.
The Greek regions around Kavala and Patras are strongholds in the salt production.
Saffron - one of the highest quality and most expensive spices worldwide - is cultivated and harvested with the utmost perfection in Hozani.
Also one of the fancy ingredients of the Greek cuisine, is saucebinder from corn as well as Machlepi (also Mahlab), which is indispensable with its sweet and sour, nutty note for any cake. It's used as a spice and baking ingredient.
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